A healthier version of a classic batch of cookies.
It’s January. You’re cold, you need comfort food, and wouldn’t it be nice if the kitchen smelled good, too?
If you have been finding yourself in the mood to hunker down with a plate of something sweet and fatty, you’re not alone. As Evelyn Tribole, RD says, “It’s a survival mechanism. You don’t want to kill for a piece of broccoli, but you’d kill for a piece of bread.”
But the better part of you really wants to be craving broccoli, because you know better than to succumb to the urge of eating an entire chocolate cake. Tempting, but there are better options. Like gluten free Buckwheat Pumpkin Oatmeal Cookies.
No, you cannot eat an entire plate of them – and you will be tempted – but the sugar content is minimal, they have healthy flours and your kitchen will smell good. Winter problems solved. Start baking.
Buckwheat Pumpkin Oatmeal Cookies
- 1 cup rice flour
- 1 cup buckwheat flour
- 2 cups rolled oats (certified GF if you need them to be)
- 1 teaspoon xantham gum
- 1 cup butter
- 1 egg
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cardamom
- 1 cup pumpkin puree (organic of course!)
- 1/4 cup currants
- 1/2 cup chocolate chips
Preparation:
Preheat oven to 350F.
Cream butter and sugar. Add in egg and pumpkin.
Mix together flour, xantham gum, baking soda, baking powder and spices.
Combine with pumpkin batter then stir in oats, currants and chocolate chips.
Roll into small balls and place on greased baking sheets.
Bake for 12-15 minutes.
You can always eat broccoli tomorrow.
Image: Anna Brones